Crustless Spinach Quiche
Having a Crustless Spinach Quiche in the refrigerator is a delicious way to have a high protein, low carb breakfast ready to go!
A Crustless Quiche provides a solid nutritious way to start the day. Highly adaptable, add your favorite ingredients to make it your own.
Why You Must Make
- I’ve never been a proponent of starting my day with a carb-heavy, sugary breakfast. That just puts me in the mood to crawl back into bed. This crustless quiche can easily be made ahead and then gently zapped in the microwave for an almost instant, healthy breakfast!
- This vegetable quiche is stuffed with spinach, of course, two kinds of cheese, garlic, and mushrooms. But you can shake up the ingredients any way you’d like. How about some roasted bell peppers and artichokes? The hubby isn’t a fan of either mushrooms or artichoke hearts, but he’d love some cooked Italian sausage or bacon added to his version.
- Using all cheddar cheese or adding some Swiss into the mix would be nice, too. Try this easy spinach quiche with your favorite cheeses. It’s an extremely versatile recipe.
How to Make
- When there’s no homemade crust involved, making a quiche is super simple.
- Start by sauteing any ingredients that might taste better pre-cooked, like mushrooms or onions. If using spinach, make sure it’s squeezed very dry so the excess moisture does not water down the custard.
- Next, layer the filling ingredients as directed in the recipe.
- Make the custard by whisking together the eggs, milk, and/or cream along with any seasonings.
- Pour over the fillings.
- Top with a little more cheese if desired and bake as directed.
Frequently Asked Questions
A quiche is made with a mixture of eggs and milk, cream or half and half. The texture is softer and creamier than what you’d find with a traditional frittata, which can contain many of the same add-ins, but no milk. A frittata is more like a skillet omelet.
Also, a frittata is typically started on the cooktop, then finished off in the oven. Quiche is just baked, though some of the vegetable components are cooked in a skillet first to brown and soften, like with this spinach quiche recipe.
This spinach quiche can be kept in the refrigerator for up to 3 days after baking. If you’d like to freeze a quiche, it can be baked, then frozen or unbaked, then frozen. Wrap well in heavy-duty foil or place in a freezer-safe Ziploc bag.
When freezing an unbaked quiche, first put it on a baking sheet in the freezer until frozen, then wrap. This will prevent any of the contents from spilling before it is frozen solid. If freezing is the plan, consider making it in a disposable aluminum pie plate. Do not defrost before baking an uncooked quiche or reheating a cooked quiche.
One thing you don’t want to do is zap your leftover quiche slice into a rubbery mess. High heat will over-tighten the protein threads pushing the water out of the web of amino acids causing the eggs to become tough.
You can reheat your quiche at 325º for about 20 minutes or until warmed through the middle. Since this quiche does not have a crust it may not need as much time as a crusted version.
Alternatively, you can gently reheat a slice of quiche at 50% power at 20-second increments until warm. The times will vary depending on the power of your microwave.
Bringing the quiche out of the refrigerator and letting it sit on the counter for 20+ minutes to get the chill off will lessen the chance of overcooking when using the microwave.
You May Also Like
If you’re looking for other breakfast ideas, my family loved these from the blog:
- Egg Muffins in Ham Cups
- Gruyere Spinach Strata
- Sun-Dried Tomato Spinach Quiche
- Zucchini Quiche with Prosciutto
- I’ve also had my eye on this Slow Cooker Fritatta with Artichoke Hearts, Roasted Red Pepper and Feta from Kalyn’s Kitchen
- 1 tablespoon olive oil
- 4-8 ounces white mushrooms, sliced
- 1 clove garlic, minced
- 10 oz box frozen spinach, thawed and squeezed dry
- 6 eggs
- ¾ cup milk, I used 2%
- ¾ cup heavy cream
- ⅓ cup sharp cheddar, diced
- ¾ cup shredded Gouda cheese
- Salt and pepper to taste, I used ¾ teaspoon kosher salt and a generous ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350ºF. Grease a 9-inch pie plate and set aside.
- Add olive oil to a non-stick skillet and saute the mushrooms, garlic, and a pinch of salt until mushrooms are lightly browned and have given off all their liquid.
- Add the spinach and mix and heat for a minute to remove any excess moisture.
- Place the spinach mixture in the bottom of the pie dish, followed by the cheddar chunks.
- In a medium bowl, whisk together the eggs, milk, cream, salt, and pepper.
- Pour the egg mixture into the pie plate. Top with the shredded Gouda cheese.
- Bake for 45-55 minutes, or until the top is golden brown (ovens may vary). Slice and serve.
Feel free to substitute your favorite cheeses.
Omit the mushrooms if you're not a fan.
Serving Size:1 large slice
Amount Per Serving: Calories: 367Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 250mgSodium: 1794mgCarbohydrates: 14gFiber: 5gSugar: 5gProtein: 20g
Recipe updated to make a thicker quiche.